OK - Veggie Checking Guide 2009VEGETABLE CHECKING GUIDE Published by ~ KOSHER CERTIFICATION OK - Veggie Checking Guide - Cover_OK - Veggie Checking Guide - Cover.qxd 10/21/2009 10:15

VEGETABLECHECKING GUIDE

Published by

~ KOSHER CERTIFICATION

OK - Veggie Checking Guide - Cover_OK - Veggie Checking Guide - Cover.qxd 10/21/2009 10:15 AM Page 4

VEGETABLE

CHECKING GUIDE

This guide will enable you, the kosher consumer, to learn the most thorough methods of cleaning and checking vegetables for insect

infestation. These methods were originally developed for the mashgichimin our restaurants, who wash and check large amounts of produce without

compromising our Torah standards. Due to popular demand, we havemade these guidelines available to you - the kosher consumer.

cxWs


391 Troy Avenue • Brooklyn, NY 11213 • USA

Phone 718-756-7500 • Fax 718-756-7503E-mail: [email protected] • Website: www.ok.org

OK - Veggie Checking Guide 2009 10/19/2009 5:15 PM Page 3

© 2006 ~ Kosher Certification

~ Vegetable Checking Guide4

Copyright © 2009 by ~ Kosher Certificaton391 Troy Avenue / Brooklyn, NY 11213 • USA / Phone 718-756-7500 / Fax 718-756-7503All rights reserved, including the right to reproduce this booklet or portions thereof in any form without priorpermission, in writing, from the publisher. This guide is subject to revision at any time due to infestation of aparticular product. The OK logo is a trademark of OK Kosher Certificaton Inc. 3rd edition. Please note, vegetablecleaning is an ever evolving process.



~ Vegetable Checking Guide 5

Dear Consumer,

As you all know, doctors and Jewish mothers alike are always encouraging

us to “eat your vegetables!” But your Jewish mother would be horrified if

she knew you were also eating insects…

Thanks to hours of research and consultations with Rabbonim and experts in

the field of vegetable infestation, the ~ is proud to announce that you can

now fulfill the doctor’s orders and make your Jewish mother happy at the

same time! With this handy Vegetable Checking Guide, you can rest

assured that your vegetables will be insect free and perfectly kosher.

The instructions in this guide will enable you, the kosher consumer, to check

all of your produce and ensure that it is free of insects. When you serve

your famous salad to your Shabbos guests, you will be confident that you

are serving a perfectly kosher salad.

I would like to extend a special thanks to HaRav Usher Anshel Eckstein,

Dayan of the Belzer Kehilla of Brooklyn and Kashrus Administrator of the

Belzer Hashgocha, for his diligent review and endorsement of our

procedures. I would also like to thank our Restaruant Rabbinic Coordinators,

Rabbi Yitzchak Gornish and Rabbi Naftali Marrus, who have perfected our

vegetable checking techniques and ensure that ~ restaurants and caterers

check all produce scrupulously. Finally, I would like to thank Sarah Belman

and Dina Fraenkel for all of the time and effort that they put into compiling

the guide and making it “user-friendly.”

In the merit of your efforts to guard the kashrus of your home, may we be

rewarded with all of Hashem’s material and spiritual blessings.

Tizku L’Mitzvos,

Rabbi Chaim Fogelman

Rabbinic Coordinator




IntroductionAccording to the laws of kashrus, all fruits and vegetables are inherently kosher, butbugs (tolai’im) are absolutely forbidden. Eating an insect violates more Torah

prohibitions than eating ham. Eating ham violates one Torah prohibition and eating aninsect violates seven Torah prohibitions. According to the United States Food and DrugAssocation (FDA), asparagus is only considered infested if 10% or more of the stalks areinfested with 6 or more insects. Mushrooms, according to the FDA, are only consideredinfested if there are 20 or more maggots per 100 grams of mushrooms. In addition, theUS government allows averages of up to 60 insects per 100 grams in frozen broccoli, andup to 50 insects per 100 grams of frozen spinach. According to Jewish Law, thepresence of EVEN 1 INSECT makes a fruit or vegetable unfit for consumption. In order toensure that fruits and vegetables are fit for consumption, they must be cleaned andchecked thoroughly, and any insects found must be removed.

Bagged fresh salads pose a unique set of problems. Many consumers assume that thevegetables are washed satisfactorily and free of bugs, based on the Quality Controlstandards of the company. It is not possible every bag of salad to be insect-free,because farmers have not been consistently able to grow bug-free produce. Organicproduce is even more likely to be infested, since it was grown without the use ofchemical insecticides. In addition, the company’s washing system is not foolproof. Theeffectiveness of the washing system is dependent on the level of infestation present inthe crop. Some insects are very difficult to remove, especially aphids and thrips, whichcling to vegetable surfaces and have their legs embedded in the leaves.

Many people assume that the leniency of “Botul b’shishim” can be applied to insects invegetables and salads. “Botul b’shishim” says that if the non-kosher ingredient is lessthan 1/60 of the total food volume, or theflavor of the non-kosher ingredient is notnoticeable, the small amount of non-kosherfood becomes nullified. There are tworeasons why “Botul b’shishim” cannot applyto insects:

When the non-kosher food is acomplete entity, it becomesdistinguished and cannot be nullified.

When the small amount of non-kosherfood is noticeable, it cannot beconsidered nullified.

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Things You Will Need

• Two basins• Fresh running water (a sink)• Veggie Wash• Strong fluorescent light or light table• Vegetable brush• Knife• 10x magnifying glass (suggested).




What Do the Insects Look Like?

As seen through proper magnification.

SEEDCORN MAGGOT found in beans

CABBAGE MAGGOTfound on cabbage leaves

WALNUT APHID found on asparagus stalks

THRIPSfound on leafy vegetables

VEGETABLE LEAFMINERfound on spinach leaves

ASPARAGUS BEETLE found on asparagus stalks and leaves




How to prepare Veggie Washand water mixture:

For vegetables where the detailed instructionsrequire Veggie Wash.

Vegetables should be soaked in water mixed with Veggie Wash.

a. Fill a basin with warm water. Put in the minimum amount of VeggieWash or liquid soap needed to make water slippery. The water does notneed to be foamy, but the Veggie Wash/soap and water must be mixedwell. Dilute the Veggie Wash or soap in a cup of warm water beforeadding it to the basin.

b. To test the water, take a very greasy knife and rinse it under hot runningwater. If the knife does not become clean, take a sample from the soapywater to finish cleaning the knife. If the knife gets cleaned, there isenough Veggie Wash/soap in the water. If it does not get clean, addmore Veggie Wash/soap to the water.

c. If the vegetables are dirty, it is advisable to rinse them before immersingin the water mixture.

d. Vegetables must be put into the water whole. Do not overload thebasin. Vegetables should not overlap.

Veggie Wash

Veggie Wash can be purchased atwww.citrusmagic.com

Use ¼ cup of Veggie Wash per 1 gallon of water.




General Instructions forChecking WaterIn the water, you might find pieces of the vegetable you are checking, dirt, orsmall tolai’im (bugs). If you see well (20/20) and can see the bugs with youreyes, they are not permitted. If you cannot see well, you cannot check for bugs.The problem arises when you see something in the water, but you cannot tellwhat it is. Only those with extensive experience checking vegetablesmay use this option.

Check each vegetable one-by-one, on both sides (on a light box, or through afluorescent light) to make sure they are clean.

Rinse them in a basin of fresh water, swishing vigorously for 2 minutes. Ifnecessary, repeat this process until the water is completely clear.

Let all water pass through a coffee filter. Place the filter on a white surfaceand inspect the entire filter with a 10x magnifying glass. If you findcomplete bugs, repeat the process. If, after the 3rd time, you still find bugs,do not use the vegetable.

Vegetables and Herbs thatRequire Individual CheckingVegetables should be checked one-by-one, on both sides (on a light box, orthrough a fluorescent light), opening all folds.

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Vegetables and Herbs thatRequire Checking

Artichokes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Asparagus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Basil/Mint . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Beans/Barley . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Blueberries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Bok Choy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Broccoli. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Cabbage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Cauliflower . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Celery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Dill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Dried Fruits, Raisins, Apricots, Etc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Endive . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Fennel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Kale . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Leeks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Lettuce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Mesculun . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Mushrooms. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Parsley (Flat Leaf)/Cilantro . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Radicchio . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Raspberries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Scallions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Spices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Spinach. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Sprouts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Strawberries. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Other . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32–33




ArtichokesOnly artichoke bottoms may be used. Trim the leaves, sothat only the bottom remains.

Rinse under a strong stream of water.

Scrape out the choke (fuzzy layer on top of the artichoke bottom) with ateaspoon until the small leaves in the middle are removed completely. Thisshould be done even if the artichokes come with a kosher symbol.

Canned artichokes (even with a kosher symbol) should be cleaned the same way.

AsparagusGreen Asparagus:

Cut off 1 inch from bottom. Check for a cavity running lengthwisethrough the stalk. If you find a cavity, remove the bottom of theasparagus until there is no cavity. Peel off brads (triangle-shapedleaves) completely.

Remove and discard head. If required, it should also be peeledoff completely.

Wash with soap and rinse under a strong stream of water.

White Asparagus:

Rinse thoroughly in water before using.

Frozen and Canned Asparagus:

Should be avoided entirely.

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Brad

Head

Choke

Stem Leaf

Bottom




Basil/Mint(Fresh)

Rinse under a strong stream of water. In the case of basil, remove the rootsfirst.

Soak in water with Veggie Wash for 2 minutes, and then rub each leafbetween your fingers. Empty basin by removing basil/mint with both hands(holding loosely) in small bunches and shaking them under the water.

Rinse each leaf under a strong stream of water and put basil/mint in a cleanbasin of fresh water. Swish the water for at least 2 minutes. Repeat thisstep until there is no foam on the surface of the water. Empty basin byremoving basil/mint with both hands (holding loosely) in small bunches andshaking them under the water. Place on a clean surface.

Check at least 3 samples (on both sides) against a fluorescent light.

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Beans/BarleyCheck that the expiration date has not passed

Check that the expiration date has not passed.

Submerge in water for 10-15 minutes.

Check a sample by placing on a contrasting colored surface and check for bugs.

Agitate with hands to separate foreign matter from beans.

Remove any wormy beans that float to the top of water.

BlueberriesWild Blueberries:

Open and inspect each berry formaggots or

Sprinkle sugar on berries and refrigerate for afew hours. If there is a maggot infestation, they will come up.

Cultivated Blueberries:

Place in a strainer or colander and wash thoroughly under a stream of runningwater.

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Bok ChoySeparate leaves. Open all folds and creases.

After soaking in water with Veggie Wash for 1-3 minutes, rub each leafbetween your fingers. Repeat until there is no foam on the surface of thewater.

Rinse each piece under a strong stream of water. Check each piece, one-by-one, on both sides (on a light box or through a fluorescent light); opening allfolds to make sure they are clean.

BroccoliFrozen Broccoli

Needs an acceptable kosher symbol (Bodek, Eden andGolden Glow are acceptable with a kosher symbol onthe box).

Fresh Broccoli

Only Stems May Be Used.Wash thoroughly. No further checking is necessary.

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Cabbage (Green & Purple)

Clean the cabbage by removing all dirt and unclean layers, especially theleaves that are not completely attached.

Cut the cabbage in quarters. Remove the bottom part of the cabbage (thatholds the leaves together). With your thumb, shuffle through the leaves onthe newly exposed area, making sure they are clean and free of bugs.

Separate all leaves and soak in water with Veggie Wash for 5 minutes.After 5 minutes, rub each leaf between your fingers. Empty basin byremoving cabbage with both hands (holding loosely) in small bunches andshaking them under the water.

Rinse each leaf, on both sides, under a strong stream of water, opening allfolds. Put the leaves in a clean basin of fresh water.

Swish the leaves vigorously for 2 minutes. If foam forms on the surface,repeat step 4 and 5 until there is no foam on the surface of the water.

Check three samples to make sure they are clean, on both sides, against a light.

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Cabbage (For Stuffed Cabbage)

Freeze cabbage heads for 48 hours.

Allow cabbage to defrost.

Wash both sides of each leaf under a strong stream of running water,ensuring that water reaches all folds and crevices of the cabbage leaves.

CauliflowerFrozen Cauliflower

Needs an acceptable kosher symbol.

Fresh Cauliflower:

MAY NOT BE USED.

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CeleryRemove leaves by cutting off area where stem branches out. Cut off allspoiled areas, and/or holes.

Put in a clean basin, letting water run over the celery for a few minutes.

Rub each stalk between your fingers to remove insects.

Rinse each piece under a strong stream of water, using a food brush or aclean towel to remove any debris from the surface of the stalk.

Check for damage on the stalk, which may indicate the presence of a leafminer. If a worm trail or brown spots are spotted:

a. Slit open the celery stalk

b. Remove worm and entire leaf miner trail

c. Wash thoroughly

DillFresh

Use only green house

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Dried Fruits Raisins, Apricots, Etc.

Remove a few samples from each box and submerge in a basin of water.

Inspect the water for infestation. If the water is clean, you may use the box.

If the box stays open for a period of time, you will have to repeat Steps 1 & 2.

Imported dried apricots must be individually inspected.

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EndiveCut off bottoms. If outside leaves are not clean, remove them. If top isspoiled, remove it. Check first 3 leaves from both sides. If they are clean,separate the leaves.

Put in water with Veggie Wash for 5 minutes, and then swish vigorously for2 minutes. Empty basin by removing endives with both hands (holdingloosely) in small bunches and shaking them under the water. Put endives ina clean basin of fresh water.

Rinse each leaf, on both sides, under a strong stream of water. Put in aclean basin of fresh water, swishing for at least 2 minutes. Repeat this stepuntil there is no foam on the surface of the water.

Remove the endives and place on a clean surface. Check at least 3 samples(on both sides) against a fluorescent light.

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4

Bottom



FennelCut off top and bottom and remove all leaves. Separate all layers.

Put in water with Veggie Wash for 5 minutes, and then swishvigorously for 2 minutes. Empty basin by removing fennel with bothhands (holding loosely) in small bunches and shaking them under thewater. Put fennel in a clean basin of fresh water.

Rinse each leaf, on both sides, under a strong stream of water. Put ina clean basin of fresh water, swishing for at least 2 minutes. Repeat thisstep until there is no foam on the surface of the water.

Remove the fennel and place on a clean surface. Check at least3 samples (on both sides) against a fluorescent light.

KaleWhile the kale head is still whole, immerse inwater and swish around in a circular motion (clock-wise and counterclockwise). Change the water afterevery few heads when doing a large amount of kale.

Cut leaves from stem and soak in water with Veggie Washfor 5 minutes. Rub each leaf between your fingers and empty basin byremoving kale with both hands (holding loosely) in small bunches andshaking them under the water. Put kale in a clean basin of fresh water.

Rinse leaves under a strong stream of water. Put kale in a clean basin offresh water and swish vigorously for at least 2 minutes. Repeat this stepuntil there is no foam on the surface of the water.

4.Check at least 3 sample pieces (on both sides) against a light. If doingtwo types of kale together, check 3 pieces of each type.

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LeeksCut off roots. If some layers are not clean, or loose, peel off beforewashing.

Cut lengthwise, making sure there are no closed layers, especially at thejunctions.

Separate all layers, rinse under a strong stream of water, and soak in waterwith Veggie Wash for 5 minutes. Swish vigorously for 2 minutes and emptybasin by removing leeks in small bunches, with both hands, holding loosely.

Put leeks in a clean basin of fresh water. Rinse each leek under a strongstream of water, brush with a vegetable brush and place in a clean basin offresh water. Swish vigorously for 2 minutes. Repeat Step 4 until there is nofoam on the surface of the water.

Check 3 sample leeks. Special care is needed with the junction areas,where insects are most often found.

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LayerRoot




LettucePlease do not order any salad mixes containing FRIZEE. If found, remove thefrizee, it must be checked the same way as lettuce. The following types oflettuce must be checked according to the instructions below: ARUGULA, BOSTONLETTUCE, CHICORY, ESCAROLE, GREEN LEAF, ICEBERG, ROMAINE, RED LEAF.

Separate leaves from the head, opening all folds and creases. Soak thelettuce in water with Veggie Wash for five minutes, and then rub each leafbetween your fingers. Empty basin by removing lettuce with both hands(holding loosely) in small bunches and shaking them under the water.

Put lettuce in a clean basin of fresh water. Swish vigorously. Repeat thisstep until there is no foam on the surface of the water.

Rinse each piece of lettuce, one-by-one, under a strong stream of water.

Check one-by-one (on both sides) against a fluorescent light. A light box isrecommended for this procedure.

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MesclunWithout FRIZEE. If frizee is found, remove completely and check one-by-one.

Soak in water with Veggie Wash for 5 minutes, and then rub each leafbetween your fingers. Empty basin by removing mescaline with both hands(holding loosely) in small bunches and shaking them under the water.

Immerse mescaline in a clean basin of fresh water, agitating the mescalinein a circular motion (clockwise and counterclockwise). Change the waterafter every few heads when doing a large amount of mescaline.

Rinse each leaf under a strong stream of water and put mescaline in a cleanbasin of fresh water. Swish the water for at least 2 minutes. Repeat thisstep until there is no foam on the surface of the water. Empty basin byremoving mescaline with both hands (holding loosely) in small bunches andshaking them under the water. Place on a clean surface.

Inspect the water for infestation, then check at least 3 samples of each typeof mescaline (on both sides) against a fluorescent light.

If the quality of mescaline is not good (the water is green), you must checkthe water using the coffee filter and magnifying glass method (explained onpage 1). Each piece must be checked individually.

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MushroomsRegular

Remove any spoiled mushrooms.

Wash mushrooms (in small quantities) under a strong stream of water before cutting.

If fresh, inspect at least 3 samples. If mushrooms have started to turnbrown, inspect more than 3 samples.

Portobello

Separate stem from top.

Scrape brown area under top with a spoon.

Wash, one-by-one, under a strong stream of water, while rubbing each surface.

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Parsley (Italian Flat Leaf ONLY)

CilantroWhile still in a bunch, immerse the parsley/cilantro in water and wisharound in a circular motion (clockwise and counterclockwise). Change thewater after every few heads when using large amounts.

Usually, only the parsley/cilantro leaves are needed. In that case, cut themfrom the stems before continuing with Step 3. Make sure to ask thechef/owner if they want to use the stems, too. In that case, remove therubber band and wash stems.

Put in water with Veggie Wash for 5 minutes, and then rub each leafbetween your fingers. Empty basin by removing parsley/cilantro with bothhands (holding loosely) in small bunches and shaking them under the water.Put parsley/cilantro in a clean basin of fresh water.


Remove the parsley/cilantro and place on a clean surface. Check at least 3samples (on both sides) against a fluorescent light.

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RadicchioSeparate the leaves and soak in water withVeggie Wash for 5 minutes. Rub each leafbetween your fingers, and then empty thebasin by removing the radicchio with bothhands (holding loosely) in small bunchesand shaking them under the water.

Rinse each piece under a strong stream ofwater and put radicchio in a clean basin offresh water and swish vigorously for 2 minutes.Repeat this step until there is no foam on the surfaceof the water. Place radicchio on a clean surface.

Check at least 3 samples (on both sides) against a fluorescent light.

RaspberriesFrozen or Fresh – May only be used to make raspberry sauce

Submerge in ice water.

After removing the raspberries, filter water through a coffee filter and checkwith a magnifying glass.

Check 3 raspberries individually.

If water is free from bugs, the raspberries may be blended for sauce. Makesure no solids remain after blending.

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ScallionsCut off roots and discard. If any layers are not clean, loose, or spoiled, peeloff before washing. Check for lighter spots or tunnels on the surface of thedark green stalks. If found, remove the stalk (the spots might be thebeginning of a tunnel made by the bug).

Slice lengthwise from the top to the bottom of the bulb. Separate all layersand cut open all junction areas.

Soak for only 3 minutes in water with Veggie Wash (soaking longer oradding extra Veggie Wash will ruin the scallions) and then move them to aclean basin of fresh water.

Swish scallions under the water and rinse each piece under a strong streamof water, rubbing with 2 fingers (one on top, one on bottom), making sure tocover all surfaces.

Put scallions in a clean basin of fresh waterand swish vigorously. Repeat Steps 4 & 5until there is no foam on the surface of thewater.

Check the water for infestation and check 3sample pieces, on both sides, against afluorescent light.

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LayerRoots




SpicesAll spices, even with a hechsher, must be checked.

Take a sample, place it on a contracting colored surface, and check for bugs.Example: Sesame seeds on a black napkin/surface. Poppy seeds on a whitenapkin.

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SpinachBaby Spinach (pre-washed)

Separate leaves. Put in water with Veggie Wash for 5 minutes, and thenrub each leaf between your fingers. Empty basin by removing spinach withboth hands (holding loosely) in small bunches and shaking them under thewater. Put spinach in a clean basin of fresh water.


Remove the spinach and place on a clean surface. Check at least 3 samples(on both sides) against a fluorescent light.

Other types of spinach

Follow Steps A and B above. Check each individual leaf, one-by-one.

Cut off stems that have an open cavity running through the stem. Cut off allareas that look spoiled or eaten.

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2




SproutsWash with water, it will usually be clean.

Check at least 3 of the brown seeds forbugs. If they are clean, then it is ready to use.

StrawberriesPlease note: Strawberries with holes should not be used!

Cut off green stems.

Wash, soak and rub each strawberry in soap or veggie wash solution for 3minutes. (Maximum 25 strawberries at atime).

Dump out the water, rinse the strawberries.

Wash, soak and rub the strawberries oncemore for 3 minutes.

Rinse the strawberries.

Check 3 samples.

1

2

1

2

3

4

5

6

Seed




Other

Peppers, zucchini, squash, cucumbers, eggplant, and tomatoes need to be rinsedbefore using.

Onions

Cut off top and bottom of onion. Check that the layers are firm. Ifthere is space between the layers, check each layer individually. A“twin” onion must be separated and carefully inspected. If onionsare to remain over night, pour salt or oil over them.

Peppers

Remove any spoiled parts and check for worms.

Sauerkraut

May only be used with an acceptable kosher symbol.

Sweet Peas

Wash all peas, and check 3 from each bag.




Not Recommended

Brussels Sprouts

Watercress

Blackberries/Raspberries

Curly Parsley




Kosher Without Compromise



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OK - Veggie Checking Guide 2009VEGETABLE CHECKING GUIDE Published by ~ KOSHER CERTIFICATION OK - Veggie Checking Guide - Cover_OK - Veggie Checking Guide - Cover.qxd 10/21/2009 10:15